Home⇛Psychology and Education: A Multidisciplinary Journal⇛vol. 23 no. 1 (2024)

Bridging the Gap in the Academe-Industry Acquired Skills: Basis for Developing Supplementary Materials in Food and Beverages Services NC II

Maureen Agbing

Discipline: Education

 

Abstract:

Unemployment and the challenges of hiring processes are often attributed to a lack of skills, indicating the persistent mismatch between educational preparation and industry demands. The focus on Technical Vocational and Livelihood (TVL) programs, with an emphasis on practical skills and work readiness, serves as a potential bridge to this gap. The learning-by-doing approach, facilitated through both school-based workshops and on-the-job training, offers a promising avenue to equip students with practical skills relevant to their chosen industries. This study not only seeks to describe this prevalent issue but also aims to provide valuable insights for bridging the gap between the skills expected by employers and those acquired by students. Existing literature, including works by Leite et al. (2016) and Mahasneh and Thabet (2015), underscores the discrepancy between industry expectations and graduate preparedness, especially in non-technical skills like communication, teamwork, and adaptability to real-world changes. Adopting a descriptive and developmental research design, this study conducted a comprehensive survey among 130 Technical Vocational and Livelihood-Home Economics SY graduates from Malvar Senior High School in the Batangas province between 2016 and 2022. The findings highlight the significance of foundational skills in effectively managing the dining area, addressing customer inquiries, and maintaining a welcoming ambiance, all crucial elements for ensuring exceptional customer experiences within the food service industry. While the study indicates a strong alignment between the competencies taught in the Food and Beverage Services (FBS) program and the industry's requirements, it also recognizes a gap in the coverage of certain essential competencies needed in the Food and Beverage Services NC II. As a response, the study endeavors to develop supplementary materials aimed at enhancing the overall competency framework and ensuring a more comprehensive and relevant educational experience for future students in this sector. Through its findings, this research contributes to the ongoing dialogue surrounding the optimization of educational programs to meet industry demands, offering valuable insights for policymakers, educators, and stakeholders invested in the advancement of technical education and workforce preparedness.



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